Tipsy Bread Pudding

Made with fresh bread crumbs and cream sherry, this is the lightest bread pudding we’ve ever tasted. The sherry gives it such flavor that you don’t really need to put a dessert sauce on it!

16-ounce loaf of French bread, sliced
3 cups milk
1 cup cream sherry
3 large eggs, beaten
2 cups sugar
4 tablespoons melted butter, divided
2 tablespoons vanilla extract
½ cup honey

Equipment: Blender or food processor
12″ x 8″ x 2″ baking dish
Natural gas oven

Servings: 10 to 12

Preheat oven to 350 degrees.

Processing only one or two slices at a time, break the bread into pieces and process into crumbs in the blender or the food processor. Place the fresh bread crumbs in a large bowl.

Mix together the milk and sherry and pour over the bread crumbs; let soak for 10 minutes. Stir until thoroughly mixed.

Whisk together the beaten eggs, sugar, 2 tablespoons of the butter, and the vanilla and add to the bread mixture. Mix until well combined.

Grease the baking dish and spoon the pudding mixture into the dish.

Combine the remaining 2 tablespoons of butter with the honey and pour gently over the top of the pudding.

Bake for 45 minutes or until a knife inserted in the middle comes out clean. Serve warm with sweetened whipped cream.